Summer Ribbon Salad of Cucumber, Melon, and Squash

Serves 4

1 cup plain whole-milk yogurt
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1/8  teaspoon freshly ground pepper
1 yellow summer squash, unpeeled
1 zucchini, unpeeled
1 cucumber, unpeeled
1 ½  tablespoons rice-wine vinegar
1 teaspoon kosher salt
1/4 large cantaloupe, rind removed
1 tablespoon fresh chopped mint

1. Combine yogurt, lemon zest and juice, salt, cumin, coriander and pepper. Cover, and refrigerate 20 minutes.

2. Using a vegetable peeler shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

3. Just before serving, gently squeeze the cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing and chopped mint.

If you use Greek yogurt you may want to thin the dressing with a little water so it is not too thick and heavy.